“I think the most significant work we ever do, in the whole world, in our whole life, is done within the four walls of our own home.” – Stephen R. Covey

Monday, July 27, 2015

Brookies! (Brownie + Cookie)

I made these this weekend and they were a hit! 


    Brownie Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup lightly packed brown sugar (5 ounces)
  • 2/3 cup granulated sugar (5 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
  • 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt 
  • Chocolate Chip Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup light brown sugar (5 ounces)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup chocolate chips (mini size preferred)


  1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
  2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color. 
  3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
  4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes. 
  5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed. 
  6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter). 
  7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe (via link), if needed.
  8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.


Monday, July 20, 2015


Look at me, two weeks in a row! This week is really busy for a variety of reasons so I am going to post what I plan to make for dinner.
(Typically we eat a normal breakfast and lunch but like to make dinner mostly Paleo)

Monday: FFYS (Fend For Yourself) aka Drive Thru night
Chad had to work late and the girls and I helped a friend with a service project so it was dinner on the go!

Tuesday: Shepherds Pie (from Paleo Effect, pg 131)
Similar to this recipe. I despise mashed potatos (weird, I know) so I'm excited to see if the cauliflower topping will be our new normal!

Wednesday: Roasted Chicken Breasts with leeks, garlic and thyme
I'm going to use my favorite cut of chicken which is a bone in thigh. The flavor is always so good! 

Thursday: FFYS 
I have a church meeting this night so I think we will all eat leftovers! Yay for a night off from cooking and less dishes!

Friday: Bang Bang Shrimp (Paleo Effect, pg 165)
Similar to this recipe.

Saturday: It's our monthly Saturday Supper Club night. Let me know if you have a new favorite dessert recipe!

Thursday, July 16, 2015


Okay, the plan is to post my weekly menu on Mondays. Hopefully this will give me incentive to keep up with menu planning and as a record of how well we have been eating!
(Typically we eat a normal breakfast and lunch but like to make dinner mostly Paleo)

Monday: Paleo Chicken Divan 
I served this with roasted green beans. So good with olive oil and s&p!

Tuesday: Paleo Chicken nuggets and sweet potato fries. 
Roasted sweet potatoes are SO good with a heavy hand of Old Bay seasoning on top!

Wednesday: Potsticker Meatball Soup
I'm a sucker for potstickers aka asian dumplings! Bonus points for ingredients that are easy to find!

Thursday: Cracklin' Chicken with honey glazed carrots.
Always a favorite and doesn't take long to make!

Friday: FFYS (otherwise known as Fend For Yourself/leftovers!)

Saturday: Date Night

Does it stick?

Okay, lets see if this sticks this time! 
My plan is to start posting regularly again even if I have to schedule writing time. Currently the baby has been napping for almost 2 hours which basically means ALL THINGS ARE POSSIBLE! 
My goal is just to post whatever comes to mind. Sometimes it might be deep thoughts. Other times you may get a rant or rave. Most likely you will read random thoughts or a list of my favorite things at the moment! I also may join a fun link-up to serve as an easy writing prompt!

Also, fair warning... I may change the name of this blog because my husband participates 0% other than as fodder. So there ya go!